Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)

Ilse Pynaert; Charlotte Armah; Susan Fairweather-Tait; Patrick Kolsteren; John van Camp; Stefaan De Henauw

doi:10.1079/BJN20051722

Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)

Ilse Pynaert, Charlotte Armah, Susan Fairweather-Tait, Patrick Kolsteren, John van Camp, Stefaan De Henauw

Research output: Contribution to journal › Article › peer-review

16 Citations (Scopus)

Abstract

The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed v. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18.8 (sem 0.21) v. 4.8 (sem 0.23) %; P

Original language	English
Pages (from-to)	721-726
Number of pages	6
Journal	British Journal of Nutrition
Volume	95
Issue number	4
DOIs	https://doi.org/10.1079/BJN20051722
Publication status	Published - Apr 2006

Keywords

Biological Availability
Caco-2 Cells
Digestion
Food Analysis
Food Handling
Humans
Infant
Infant Food
Iron, Dietary
Nutritive Value
Solubility

Access to Document

10.1079/BJN20051722

Cite this

Pynaert, I., Armah, C., Fairweather-Tait, S., Kolsteren, P., van Camp, J., & De Henauw, S. (2006). Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months). British Journal of Nutrition, 95(4), 721-726. https://doi.org/10.1079/BJN20051722

Pynaert, Ilse ; Armah, Charlotte ; Fairweather-Tait, Susan ; Kolsteren, Patrick ; van Camp, John ; De Henauw, Stefaan. / Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months). In: British Journal of Nutrition. 2006 ; Vol. 95, No. 4. pp. 721-726.

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title = "Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)",

abstract = "The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed v. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18.8 (sem 0.21) v. 4.8 (sem 0.23) %; P",

keywords = "Biological Availability, Caco-2 Cells, Digestion, Food Analysis, Food Handling, Humans, Infant, Infant Food, Iron, Dietary, Nutritive Value, Solubility",

author = "Ilse Pynaert and Charlotte Armah and Susan Fairweather-Tait and Patrick Kolsteren and {van Camp}, John and {De Henauw}, Stefaan",

year = "2006",

month = apr,

doi = "10.1079/BJN20051722",

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Pynaert, I, Armah, C, Fairweather-Tait, S, Kolsteren, P, van Camp, J & De Henauw, S 2006, 'Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)', British Journal of Nutrition, vol. 95, no. 4, pp. 721-726. https://doi.org/10.1079/BJN20051722

Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months). / Pynaert, Ilse; Armah, Charlotte; Fairweather-Tait, Susan; Kolsteren, Patrick; van Camp, John; De Henauw, Stefaan.

In: British Journal of Nutrition, Vol. 95, No. 4, 04.2006, p. 721-726.

Research output: Contribution to journal › Article › peer-review

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Pynaert I, Armah C, Fairweather-Tait S, Kolsteren P, van Camp J, De Henauw S. Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months). British Journal of Nutrition. 2006 Apr;95(4):721-726. https://doi.org/10.1079/BJN20051722